Tonda Gentile Tribolata hazelnuts are typical of the Alta Langa where the soil and the micro-climate make it an unmatched product. Defined in recent years as the Brown Gold, it is an elite product that has had an increasing use in refined patisserie.
The production area is located in the municipality of Diano d'Alba. The ample 6 x 7 planting layout allows excellent ripening of the fruit on the whole plant. Harvesting takes place in the last ten days of August.
The raw hazelnuts are presented as such, without the shell that protects them. The aroma is unmistakable and the taste very intense and persistent.
In most cases, the nuts are roasted in ovens at a temperature of about 190 ° C thus fully enhancing the characteristic aromas and flavours.
The nut is crunchy and the taste is very intense, fruity.
It is perfect for use in sweets, especially as the main ingredient in hazelnut cake, it also goes very well with dark chocolate. Excellent as an aperitif with sparkling wine (Magica Bula), it can be also be used in the preparation of pasta and meat dishes.
The hazelnut prevents cardiovascular diseases, its consumption is related to a 30% reduction in risk of death from vascular pathology. In addition, the antioxidant content and the fatty acid composition have positive effects on mobilising cholesterol,
decreasing the total levels of LDL cholesterol and increasing HDL quantities (good cholesterol). The high content of tocopherols (vitamin E) and beta-sitosterol also exert controlling effects on some types of tumours (colon, prostate and breast).